Vegetable Stew Recipes

TRADITIONAL VEGETABLE STEW

Steps:

• Peel all the vegetables and chop in large rough chunks
• Put the olive oil and all chopped vegetables and the bay leaves into a large casserole pan keep the lid on
• Allow the vegetables to sweat for 15 minutes, then add the passata and the water
• Bring to boil and them simmer for one hour with the lid on
• Mix the flour and suet, salt and cheese add the wine - enought to make the dough pliable.
• The mix should be enough to make 8 dumplings drop onto the stew, cook on a moderate heat for a further 25 minutes
• To finish take off the lid and put the casserole pan under a grill for a few minutes just to lightly toast the top of the dumplings

SLOW-COOKER WINTER VEGETABLE STEW

Steps:

• In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
• Cover; cook on Low heat setting 8 to 10 hours.
• In small bowl, mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

HEARTY VEGETABLE STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!

BEEF STEW WITH ROOT VEGETABLES

Steps:

• Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
• Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

HEARTY VEGETABLE STEW

Steps:

• Mince the carrot, celery stalk, and small onion for the roux very fine.
• Saute this mixture in 1/4 cup of veggie broth until the veggies are nice and soft.
• Add the large chopped onion and continue cooking until softened.
• It's ok if the liquid gets a little low - the brown bits add to the flavor.
• Add the mushrooms and cook on medium high until they lose their liquid.
• Season with the rosemary and italian seasoning.
• Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
• After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
• Add all your chopped veggies and turn the heat up to boil.
• Add the rest of the seasonings - but not the cornstarch.
• Once it's boiling, turn down the heat to low and add the peas.
• Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
• Simmer to desired consistency.

HEARTY VEGETABLE STEW

Steps:

• Heat oil in a large, heavy saucepan over medium heat.
• Add onions, garlic, carrots, celery, and mushrooms.
• Cook 10 minutes, stirring frequently.
• Add small amounts of water, if necessary, to prevent sticking.
• Add remaining ingredients, except flour, 1/4 cup water, and wine.
• Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
• Stir occasionally while cooking.
• In a small bowl, gradually stir flour into 1/4 cup water until smooth.
• Add to stew, along with wine.
• Cook, stirring, 5 more minutes.
• Remove and discard bay leaf before serving.

HEARTY VEGETABLE STEW

Steps:

• Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring occasionally, for about 7-9 minutes or until the onion is softened. Add the garlic, black pepper, and fresh herbs, and cook for another 2 minutes.
• Add the flour slowly while stirring the vegetables to coat them with it. Once all of the flour is added, cook for about 1 minute while constantly stirring. Very slowly add the white wine and vegetable broth, about 1/4 cup at a time, stirring continuously so that the liquid and flour are incorporated with no lumps.
• Stir in the potato, sweet potato, tomato paste, soy sauce, nutritional yeast, liquid smoke, and marmite. Bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until vegetables are tender and stew is thickened, 20-30 minutes.
• Stir in the frozen peas and red wine vinegar, and cook for another 5 minutes or until peas are warm. Season to taste with salt and pepper, and additional vinegar if desired. Serve hot.

VEGETABLE STEW

Steps:

• Heat a tbsp of olive/avocado oil in a large pot/pan over medium heat. Finely chop the onion and add it in. Stir and let cook for a few minutes.
• Add the minced garlic and cook for a minute. Peel the carrot and cut it into semi circle slices. Add to the pan.
• Cut the red pepper into ½-inch chunks, the mushrooms into quarters and the zucchini into semi circle slices.
• Add them all to the pan and cook for 5-10 minutes, until starting to brown and soften. Add a little more oil if needed.
• Peel and cut the sweet potato into ½-inch pieces. Add it to the pan along with the herbs, tomato puree, coconut aminos, balsamic vinegar, arrowroot starch slurry, chopped tomatoes and vegetable stock.
• Bring to a gentle simmer and leave to cook for 20-25 minutes, until the sweet potato is soft through. Add chopped kale within the last few minutes.
• Season with salt and pepper, to taste. Serve and enjoy!

STEW VEGETABLES

Steps:

• Combine all ingredients in a large saucepot.
• Bring mixture to a boil; reduce heat and simmer 5 minutes.
• Ladle hot vegetables and broth into hot jars, leaving 1-inch headspace.
• Adjust two-piece caps.
• Process 40 minutes at 10 pounds pressure in a steam-pressure canner.
• Yield: about 7 quarts.

VEGETABLE STEW

Steps:

• In a Dutch oven, brown meat in oil over medium-high. Add onion and cook until tender; drain. Add the next seven ingredients. Cover and simmer until the meat is tender, about 1 hour. Add cabbage, cauliflower, carrots, celery, beans and parsley; cover and simmer until the vegetables are tender, about 30 minutes. If desired, thicken with cornstarch dissolved in water.

VEGETABLE STEW (GIAMBOTTA)

Steps:

• Preheat broiler.
• Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
• Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

VEGAN MUSHROOM STEW

Steps:

• Heat oil in a large pot over medium heat.
• Add onion, carrot, and celery along with a couple pinches of salt and pepper.
• Cook, stirring occasionally for 8 minutes.
• Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.
• Cook, stirring frequently, for 3-4 minutes.
• Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
• Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.
• Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple pinches of salt and pepper.
• Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.
• Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.
• Garnish with fresh parsley, serve with mashed potatoes, and enjoy!

VEGETABLE STEW RECIPE

Steps:

• Heat 2 tbsp of olive oil in a large soup pot over medium heat. Add the carrots and sauté until lightly golden. Add chopped onion and minced garlic. Sauté until onion is translucent, about 3-4 minutes.
• Add sliced mushrooms and cook until tender, about 5 minutes.
• Add dry lentils, chopped potatoes, tomato sauce, vegetable broth, smoked paprika, dry oregano, bay leaves, fresh thyme, salt, and pepper. Simmer covered, over medium heat for 40-45 minutes or until both potatoes and lentils are tender.